There’s nothing quite like a New England summer! Ashley Pepitone, who was born and raised in Boston, had her New England summer memories in mind when she saw the Rope Cocktail Plates and Evan Stripe Table Runner from our summer collection. “They brought me right back to my summers in Maine’s beautiful Lakes Region,” Pepitone says. “It inspired me to share my traditional New England Lobster Roll recipe!”
Pepitone styled this stunning shoot to show off her delicious lobster rolls. Read on to get the recipe, plus some styling tips for your first summer soiree!
Photography: Haley Sheffield Photography
Concept and Sytling: Ashley Pepitone of Camp Makery
Florals: Juli Vaughn Designs
New England Lobster Roll
New England-style split-top hot dog buns
4 tbsp butter (to grill the buns)
8 oz fresh or frozen lobster meat
2-3 tbsp mayo
Juice of ½ lemon
2 green onions
Salt and pepper
The bun is the most important part of a lobster roll — look for split-top buns, which allow for a perfectly grilled outside and a soft, fluffy inside. Heat each side of your buns in a frying pan with butter until they’re golden brown.
Shred your lobster meat by hand and mix with the mayo, lemon juice, chopped green onions and salt and pepper to taste.
Load each bun with the lobster salad and serve with Cape Cod kettle-cooked potato chips and a cold Sam Adams Summer Ale.
Tip: Add a few extra slices of lemon to the plates for garnish. “My dad and I love to add extra juice to our rolls,” says Ashley.
We love the stunning floral arrangements by Juli Vaughn. The giant peonies and fresh bay leaves completely embrace the dreamy feel of summer.
Pepitone continued using the bay leaves as place makers, and wrote each guest’s name on a cluster with gold pen.
A lantern in lieu of a traditional vase gives the table centerpiece a nautical twist. Vaughn laid out lush greenery and gigantic blooms in a simple arrangement so they spill out of the lantern. Sea-glass colored tapered candles give the display even more of a coastal vibe.